CN107853706A - A kind of preparation method of acidproof salt-resistant type yeast extract - Google Patents
A kind of preparation method of acidproof salt-resistant type yeast extract Download PDFInfo
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- CN107853706A CN107853706A CN201710953311.3A CN201710953311A CN107853706A CN 107853706 A CN107853706 A CN 107853706A CN 201710953311 A CN201710953311 A CN 201710953311A CN 107853706 A CN107853706 A CN 107853706A
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- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 41
- 239000012138 yeast extract Substances 0.000 title claims abstract description 41
- 150000003839 salts Chemical class 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 62
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 62
- 102000004190 Enzymes Human genes 0.000 claims abstract description 35
- 108090000790 Enzymes Proteins 0.000 claims abstract description 35
- 239000006071 cream Substances 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 210000000481 breast Anatomy 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 210000000170 cell membrane Anatomy 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000011282 treatment Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims description 25
- 230000008020 evaporation Effects 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 25
- 230000000694 effects Effects 0.000 claims description 15
- 239000012634 fragment Substances 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 230000036541 health Effects 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000013049 sediment Substances 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 210000004027 cell Anatomy 0.000 claims description 6
- 230000008676 import Effects 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 210000005253 yeast cell Anatomy 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 108020004707 nucleic acids Proteins 0.000 claims description 4
- 102000039446 nucleic acids Human genes 0.000 claims description 4
- 150000007523 nucleic acids Chemical class 0.000 claims description 4
- 102100032487 Beta-mannosidase Human genes 0.000 claims description 3
- 108010001682 Dextranase Proteins 0.000 claims description 3
- 108091005461 Nucleic proteins Proteins 0.000 claims description 3
- 108010055059 beta-Mannosidase Proteins 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 150000003384 small molecules Chemical class 0.000 claims description 3
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims 1
- 238000001694 spray drying Methods 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 description 6
- 239000000052 vinegar Substances 0.000 description 6
- 235000013555 soy sauce Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- MVEOHWRUBFWKJY-UHFFFAOYSA-N 7-hydroxynaphthalene-2-sulfonic acid Chemical compound C1=CC(S(O)(=O)=O)=CC2=CC(O)=CC=C21 MVEOHWRUBFWKJY-UHFFFAOYSA-N 0.000 description 3
- 229920000057 Mannan Polymers 0.000 description 3
- 238000010306 acid treatment Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000015784 hyperosmotic salinity response Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/06—Lysis of microorganisms
- C12N1/063—Lysis of microorganisms of yeast
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
A kind of preparation method of acidproof salt-resistant type yeast extract, described preparation method comprise the following steps：a）The preparation of yeast cream：High-protein yeast breast is turned out using high protein saccharomyces cerevisiae strain, and obtains protein content in 50 55%, pH=5.0 6.5, the yeast cream of solid content 15%；b）Self-dissolving：Yeast milk separating treatment is obtained into yeast juice, into batch extractor, is rapidly heated to 40 60 DEG C, makes full use of yeast entogenous enzyme to digest 4 8h；c）Enzymolysis：Add Broken kernel enzyme and open cell membrane network structure.
Description
Technical field
The present invention relates to a kind of preparation method of acidproof salt-resistant type yeast extract.
Background technology
Yeast extract (yeast extract) be prepared using edible baker's saccharomyces or brewer's yeast as raw material nutrition,
Seasoning, health flavour enhancer.Yeast extract is a kind of higher wholefood dispensing of nutritive value, therefore extensively should
In the food-processing industries such as instant noodles, meat products, soy sauce, vinegar, chickens' extract and biofermentation, Animal nutrition field.
The application of yeast extract requires higher to yeast extract in soy sauce, vinegar, and clarity is good, resistance to extreme environment
By force, precipitation is not produced under low acid, hypersaline environment.Therefore, the yeast extract application for soy sauce, vinegar field has been done largely
Research, currently used method be using separate, ultrafiltration the methods of improve the acidproof salt-resistant type of yeast extract, but cost compared with
It is high.
The content of the invention
It is an object of the invention to overcome the shortcomings of the prior art, and one kind is provided and disclosure satisfy that special industry, such as
Soy sauce, vinegar reduce production cost, strengthen operability, and be allowed to meet food to the demand of the acidproof salt tolerance of yeast extract
Naturally, nutrition, sound development demand acidproof salt-resistant type yeast extract preparation method.
The purpose of the present invention is completed by following technical solution, a kind of preparation of acidproof salt-resistant type yeast extract
Method, described preparation method comprise the following steps：
A) preparation of yeast cream：High-protein yeast breast is turned out using high protein saccharomyces cerevisiae strain, and obtains albumen and contains
Amount is in 50-55%, pH=5.0-6.5, the yeast cream of solid content 15%；
B) self-dissolving：Yeast milk separating treatment is obtained into yeast juice, into batch extractor, is rapidly heated to 40-60 DEG C, fully
4-8h is digested using yeast entogenous enzyme；
C) digest：Add Broken kernel enzyme and open cell membrane network structure, make in macromolecular yeast nucleic acid and protein etc.
Molten thing from internal dissolution, reuse inscribe and circumscribed complex enzyme by the protein of macromolecular be cut into solubility small-molecule peptide and
Amino acid；
D) leachate is separated：Yeast cells fragment is removed, extraction yeast leaches clear liquid；
E) triple effect evaporation：Above-mentioned clear liquid is evaporated concentration, makes the concentration after evaporation in 15-30%；Adjusted with hydrochloric acid
PH to 2.0-4.0,60-90 DEG C is warming up to, is incubated 10-60min, is then cooled to 40-70；
F) separate：Separated using thtee-stage shiplock import seperator, macromolecular of going out sediment, obtain supernatant；Use hydrogen-oxygen
Change sodium regulation pH to 5.5-6.5；
G) triple effect evaporation：The clear liquid of separation is again introduced into vapo(u)rization system, evaporation drop temperature is 50-65 DEG C, and discharging is dense
Spend for 35-50%；
H) it is spray-dried：Above-mentioned discharging is dried to obtain the yeast extract product of acidproof salt-resistant type.
As preferred：In described step c), wall breaking enzyme is dextranase and mannase 1:1 mixing, addition are
Dry ferment is starched 0.2-0.5% enzymolysis time 10-15 hours of total amount, whole process pH controls 5.0-6.0；Inscribe is circumscribed compound
Enzyme is yeast extract specific enzyme and flavor protease；
In described step d), cell fragment is used for biological feedstuff or health product raw material, now the yeast core in clear liquid
Acid content about 20-30%.
As further preferred：In described step c), yeast extract specific enzyme addition is that dry ferment starches total amount
0.1-0.4%, pH=4.5-6.5；Flavor protease addition is the 0.02-0.1%, pH=5.5-6.6 that dry ferment starches total amount；
Enzymolysis time is 10-15h.
The present invention prepares protein content 50-55% yeast milk using high protein Wine brewing yeast strain, then with high egg
Bai Hanliang yeast milk is raw material, and by the control process of above step, ultrafiltration apparatus need not be carried out during processing,
Can meet the needs of soy sauce, vinegar industry acidproof to yeast extract salt resistant character；It, which has, disclosure satisfy that special industry, such as sauce
Oil, vinegar reduce production cost, strengthen operability, and be allowed to meet food day to the demand of the acidproof salt tolerance of yeast extract
So, the features such as nutrition, sound development demand.
Brief description of the drawings
Fig. 1 is the preparation technology flow chart of the present invention.
Embodiment
Technical scheme is illustrated below in conjunction with upper figure and embodiment, but claimed scope is not limited to
In described.Shown in Fig. 1, a kind of preparation method of acidproof salt-resistant type yeast extract, described preparation method comprises the following steps：
A) preparation of yeast cream：High-protein yeast breast is turned out using high protein saccharomyces cerevisiae strain, and obtains albumen and contains
Amount is in 50-55%, pH=5.0-6.5, the yeast cream of solid content 15%；
B) self-dissolving：Yeast milk separating treatment is obtained into yeast juice, into batch extractor, is rapidly heated to 40-60 DEG C, fully
4-8h is digested using yeast entogenous enzyme；
C) digest：Add Broken kernel enzyme and open cell membrane network structure, make in macromolecular yeast nucleic acid and protein etc.
Molten thing from internal dissolution, reuse inscribe and circumscribed complex enzyme by the protein of macromolecular be cut into solubility small-molecule peptide and
Amino acid；
D) leachate is separated：Yeast cells fragment is removed, extraction yeast leaches clear liquid；
E) triple effect evaporation：Above-mentioned clear liquid is evaporated concentration, makes the concentration after evaporation in 15-30%；Adjusted with hydrochloric acid
PH to 2.0-4.0,60-90 DEG C is warming up to, is incubated 10-60min, is then cooled to 40-70；
F0 is separated：Separated using thtee-stage shiplock import seperator, macromolecular of going out sediment, obtain supernatant；Use hydrogen-oxygen
Change sodium regulation pH to 5.5-6.5；
G) triple effect evaporation：The clear liquid of separation is again introduced into vapo(u)rization system, evaporation drop temperature is 50-65 DEG C, and discharging is dense
Spend for 35-50%；
H) it is spray-dried：Above-mentioned discharging is dried to obtain the yeast extract product of acidproof salt-resistant type.
In step c) of the present invention, wall breaking enzyme is dextranase and mannase 1:1 mixing, addition is dry ferment
0.2-0.5% enzymolysis time 10-15 hours of mother's slurry total amount, whole process pH controls 5.0-6.0；The circumscribed complex enzyme of inscribe is
Yeast extract specific enzyme and flavor protease；
In described step d), cell fragment is used for biological feedstuff or health product raw material, now the yeast core in clear liquid
Acid content about 20-30%.
In step c) of the present invention, yeast extract specific enzyme addition is the 0.1-0.4% that dry ferment starches total amount,
PH=4.5-6.5；Flavor protease addition is the 0.02-0.1%, pH=5.5-6.6 that dry ferment starches total amount；Enzymolysis time is
10-15h。
Embodiment 1：
The preparation of A yeast creams：High-protein yeast breast is turned out using high protein saccharomyces cerevisiae strain, yeast cream will be obtained,
Protein content is in 53%, pH5.5, solid content 15%；
B self-dissolvings：Obtained yeast milk is added in self-dissolving tank 55 DEG C of self-dissolving 5h of heating rapidly, it is 5.5-6.0 to control pH；
C is digested：After self-dissolving terminates, it is not required to adjust pH, 55 DEG C of temperature, adds wall breaking enzyme 0.3%, digest 10h；Make in wall breaking enzyme
With yeast extract specific enzyme 0.1% is added after 4h, after the special enzyme effect 6h of yeast extract, flavor protease is added
0.05%, pH5.3-5.8 is controlled, digests 6h；
D extraction liquid：Yeast cells fragment is removed, extraction yeast leaches clear liquid.Cell fragment be used for biological feedstuff or
Person's health product raw material, obtains Yeast mannan；
E triple effect evaporations：Above-mentioned clear liquid is evaporated concentration, makes the concentration after evaporation 15%；
F acid treatments and high-temperature process：With salt acid for adjusting pH to 2.0,70 DEG C are warming up to, is incubated 20min.It is cooled to 50 DEG C；
G is separated：Separated using thtee-stage shiplock import seperator, macromolecular of going out sediment, obtain supernatant；Use hydroxide
Sodium adjusts pH to 5.5；
H triple effect evaporations：The clear liquid of separation is again introduced into vapo(u)rization system, evaporation drop temperature is 50-65 DEG C, discharge concentration
For 35%；
I is spray-dried：Dry feed concentration be 35%, dry 180 DEG C of air intake, 90 DEG C of leaving air temp, in tower negative pressure for-
50mpa, obtain the powder product that acidproof salt-resistant type yeast extract moisture is 4.0%.
Embodiment 2：
The preparation of A yeast creams：High-protein yeast breast is turned out using high protein saccharomyces cerevisiae strain, yeast cream will be obtained,
Protein content is in 55%, pH5.0, solid content 15%；
B self-dissolvings：Obtained yeast milk is added in self-dissolving tank 45 DEG C of self-dissolving 8h of heating rapidly, it is 5.5-6.0 to control pH；
C is digested：After self-dissolving terminates, it is not required to adjust pH, 55 DEG C of temperature, adds wall breaking enzyme 0.2%, digest 12h；Make in wall breaking enzyme
With yeast extract specific enzyme 0.15% is added after 4h, after the special enzyme effect 8h of yeast extract, flavor protease is added
0.08%, pH5.3-5.8 is controlled, digests 6h；
D extraction liquid：Yeast cells fragment is removed, extraction yeast leaches clear liquid.Cell fragment be used for biological feedstuff or
Person's health product raw material, obtains Yeast mannan；
E triple effect evaporations：Above-mentioned clear liquid is evaporated concentration, makes the concentration after evaporation 20%；
F acid treatments and high-temperature process：With salt acid for adjusting pH to 3.0,80 DEG C are warming up to, is incubated 20min.It is cooled to 55 DEG C；
G is separated：Separated using thtee-stage shiplock import seperator, macromolecular of going out sediment, obtain supernatant.Use hydroxide
Sodium adjusts pH to 5.5；
H triple effect evaporations：The clear liquid of separation is again introduced into vapo(u)rization system, evaporation drop temperature is 50-65 DEG C, discharge concentration
For 40%；
I is spray-dried：Dry feed concentration be 40%, dry 185 DEG C of air intake, 95 DEG C of leaving air temp, in tower negative pressure for-
50mpa, obtain the powder product that acidproof salt-resistant type yeast extract moisture is 4.5%.
Embodiment 3：
The preparation of A yeast creams：High-protein yeast breast is turned out using high protein saccharomyces cerevisiae strain, yeast cream will be obtained,
Protein content is in 52%, pH5.3, solid content 15%；
B self-dissolvings：Obtained yeast milk is added in self-dissolving tank 50 DEG C of self-dissolving 8h of heating rapidly, it is 5.5-6.0 to control pH；
C is digested：After self-dissolving terminates, it is not required to adjust pH, 55 DEG C of temperature, adds wall breaking enzyme 0.1%, digest 12h；Make in wall breaking enzyme
With yeast extract specific enzyme 0.2% is added after 4h, after the special enzyme effect 8h of yeast extract, flavor protease is added
0.1%, pH5.3-5.8 is controlled, digests 10h；
D extraction liquid：Yeast cells fragment is removed, extraction yeast leaches clear liquid；Cell fragment be used for biological feedstuff or
Person's health product raw material, obtains Yeast mannan；
E triple effect evaporations：Above-mentioned clear liquid is evaporated concentration, makes the concentration after evaporation 20%；
F acid treatments and high-temperature process：With salt acid for adjusting pH to 4.0,85 DEG C are warming up to, is incubated 20min.It is cooled to 60 DEG C；
G is separated：Separated using thtee-stage shiplock import seperator, macromolecular of going out sediment, obtain supernatant；Use hydroxide
Sodium adjusts pH to 5.5；
H triple effect evaporations：The clear liquid of separation is again introduced into vapo(u)rization system, evaporation drop temperature is 50-65 DEG C, discharge concentration
For 40%；
I is spray-dried：Dry feed concentration be 40%, dry 185 DEG C of air intake, 95 DEG C of leaving air temp, in tower negative pressure for-
50mpa, obtain the powder product that acidproof salt-resistant type yeast extract moisture is 4.2%.
5. the acidproof salt-resistant type yeast extract analysis that pair embodiment of the present invention one, embodiment two, embodiment three are prepared
As a result it is as follows：
The acidproof salt-resistant type yeast extract that the present invention program produces as can be seen from the above table complies fully with standard, prepares
The yeast extract gone out can refrigerate 4-7 DEG C under the conditions of pH2.0, salt content 20%, place 48h and do not produce obvious sediment, molten
Liquid is still clarified bright, reaches target call, meets the specific demand of client.
Claims (3)
1. a kind of preparation method of acidproof salt-resistant type yeast extract, it is characterised in that described preparation method includes following step
Suddenly：
a）The preparation of yeast cream：High-protein yeast breast is turned out using high protein saccharomyces cerevisiae strain, and obtains protein content and exists
50-55%, pH=5.0-6.5, solid content 15% yeast cream；
b）Self-dissolving：Yeast milk separating treatment is obtained into yeast juice, into batch extractor, is rapidly heated to 40-60 DEG C, makes full use of
Yeast entogenous enzyme digests 4-8h；
c）Enzymolysis：Add Broken kernel enzyme and open cell membrane network structure, make the Dissolve things insides such as macromolecular yeast nucleic acid and protein
From internal dissolution, small-molecule peptide and amino that the protein of macromolecular is cut into solubility by inscribe and circumscribed complex enzyme are reused
Acid；
d）Separate leachate：Yeast cells fragment is removed, extraction yeast leaches clear liquid； e）Triple effect evaporation：Above-mentioned clear liquid is carried out
It is concentrated by evaporation, makes the concentration after evaporation in 15-30%；With salt acid for adjusting pH to 2.0-4.0,60-90 DEG C is warming up to, is incubated 10-
60min, then it is cooled to 40-70；
f）Separation：Separated using thtee-stage shiplock import seperator, macromolecular of going out sediment, obtain supernatant；Use sodium hydroxide
Adjust pH to 5.5-6.5；
g）Triple effect evaporation：The clear liquid of separation is again introduced into vapo(u)rization system, evaporation drop temperature is 50-65 DEG C, and discharge concentration is
35-50%；
h）Spray drying：Above-mentioned discharging is dried to obtain the yeast extract product of acidproof salt-resistant type.
2. the preparation method of acidproof salt-resistant type yeast extract according to claim 1, it is characterised in that：
Described step c）In, wall breaking enzyme is dextranase and mannase 1:1 mixing, addition are that dry ferment starches total amount
0.2-0.5% enzymolysis time 10-15 hours, whole process pH controls 5.0-6.0；The circumscribed complex enzyme of inscribe is yeast extract
Specific enzyme and flavor protease；
Described step d）In, cell fragment is used for biological feedstuff or health product raw material, and now the yeast nucleic acid in clear liquid contains
Measure about 20-30%.
3. the preparation method of acidproof salt-resistant type yeast extract according to claim 2, it is characterised in that：
Described step c）In, yeast extract specific enzyme addition is the 0.1-0.4%, pH=4.5-6.5 that dry ferment starches total amount；
Flavor protease addition is the 0.02-0.1%, pH=5.5-6.6 that dry ferment starches total amount；Enzymolysis time is 10-15h.
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| CN112515160A (en) * | 2020-12-25 | 2021-03-19 | 浙江东成生物科技股份有限公司 | Preparation method of yeast extract |
| CN112535280A (en) * | 2020-12-25 | 2021-03-23 | 浙江东成生物科技股份有限公司 | Preparation method of yeast extract with high protein content |
| CN113679052A (en) * | 2021-08-27 | 2021-11-23 | 湖北安琪生物集团有限公司 | Method for preparing food-grade yeast protein peptide through multiple stress environment |
| WO2022135181A1 (en) * | 2020-12-23 | 2022-06-30 | 安琪酵母股份有限公司 | Preparation method for and application of soluble glucan-rich yeast extract |
| CN116138446A (en) * | 2023-02-16 | 2023-05-23 | 广州市肽汇生物科技有限公司 | Yeast extract product for improving delicate flavor and preparation method thereof |
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| CN112515160A (en) * | 2020-12-25 | 2021-03-19 | 浙江东成生物科技股份有限公司 | Preparation method of yeast extract |
| CN112535280A (en) * | 2020-12-25 | 2021-03-23 | 浙江东成生物科技股份有限公司 | Preparation method of yeast extract with high protein content |
| CN113679052A (en) * | 2021-08-27 | 2021-11-23 | 湖北安琪生物集团有限公司 | Method for preparing food-grade yeast protein peptide through multiple stress environment |
| CN116138446A (en) * | 2023-02-16 | 2023-05-23 | 广州市肽汇生物科技有限公司 | Yeast extract product for improving delicate flavor and preparation method thereof |
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